14 February, 2021
Posted in : Desserts, Pies on by : asclavijo
Servings: 8 People
Crisco Pie Crust (Double Crust)
- 2 c Flour sifted
- 1 tsp Salt
- 3/4 c Crisco
- 1/4 c Water
- 1 c Sugar
- 3 Tbsp Flour
- 1 Egg beaten (note can add up to 4 eggs for more custardy pie)
- 4 c Rhubarb
Pie Crust (double crust)
- STIR flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
- SHAPE dough into a ball for single pie crust. Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill 30 minutes or up to 2 days.
- ROLL dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.
- For DOUBLE-CRUST pie, roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Place dough over filled pie crust. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal. Flute edges as desired. Cut several 1/2-inch slits in top crust to vent steam. Bake according to specific recipe directions.
- Line 8" pastry plate with pastry (I use Crisco pie crust). Sift sugar & flour together & combine with beaten eggs. Stir rhubarb into mixture and pour into pan.
- Cover with top pastry crust.
- Bake at 400 degrees for 35 minutes or until crust is golden brown.
Serving: 1Slice | Sodium: 303mg | Calcium: 61mg | Vitamin C: 5mg | Vitamin A: 92IU | Sugar: 26g | Fiber: 2g | Potassium: 220mg | Cholesterol: 20mg | Calories: 411kcal | Trans Fat: 3g | Saturated Fat: 5g | Fat: 20g | Protein: 5g | Carbohydrates: 54g | Iron: 2mg